Get the Recipe: Sweet Potato Fritters (Vegan)
These sweet potato fritters with corn are crispy, flavorful and made with simple ingredients. You need just 30 minutes for this vegan recipe that's great for breakfast and dinner alike.
Ingredients
- 1 medium sweet potato, (around 10oz/300g)
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 large onion
- 1/3 cup sweetcorn
- 1/2 cup flour
- 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp paprika
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp olive oil
Equipment
- Grater
- Small mixing bowl
- Large mixing bowl
- Frying pan or skillet
Instructions
- Peel and grate the sweet potato using the large side of the grater.
- Prepare the flax egg by stirring together ground flaxseed and water, and setting aside for 10 minutes until a gel-like consistency forms.
- Add the sweet potato, onion, sweetcorn, flour, salt, cumin, paprika, flax egg, tomato paste and soy sauce to a mixing bowl. Stir together well.
- Heat the olive oil in a large frying pan or skillet over a medium-high heat. Shape the fritters using your hands, then place them on the frying pan/skillet using a spatula. Flatten them down gently, and cook for 3-4 minutes. Then, flip and cook for 3-4 minutes more, until crispy and cooked all the way through.
- Remove from the frying pan and serve the fritters with any dip or sauce of your choice.
Video
Notes
To fry: line a baking tray with parchment paper. Brush the fritters with olive oil on both sides, arrange them on the baking tray and bake at 350 degrees F/180 degrees C for 20-25 minutes, until crispy and fully cooked through.
To freeze: freeze the fritters in a ziplock bag, placing a piece of parchment paper in between the individual fritters, for up to 2 months. You can reheat them directly from frozen in a skillet, or by placing in the oven at 350 degrees F/180 degrees C for 25 minutes.
Calories: 92kcal, Carbohydrates: 16g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 320mg, Potassium: 205mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4151IU, Vitamin C: 3mg, Calcium: 21mg, Iron: 1mg